Cool Chicken Pasta Salad

Photo by Bailey Zygutis

by Bailey Zygutis, Nutritionist, Vitruvian Fitness

With this summer recipe, you can save time by using pre-cooked chicken strips from the grocery store or deli case, which come in several seasonings you might want to try.

  • 10 oz Smoked chicken breast
  • 6 oz Fusilli pasta (uncooked)
  • 2 tbs Avocado oil
  • 2 cups Arugula
  • 2 tbs Lemon juice
  • 2 tbs White vinegar
  • 1 tbs Sunflower seeds
  • 2 tsp Black pepper

Pink salt (to taste)

1 Salt water for pasta, bring to boil, cook pasta 8-10 minutes. Cool to preferred softness, drain and set aside to chill.

2 While pasta cools, slice chicken into ¼-inch thick strips. (Pre-cooked meat was used here).

3 In mixing bowl, combine lemon juice, vinegar, avocado oil, salt and pepper; whisk thoroughly.

4 Drizzle dressing over pasta, add arugula, stir in chicken, top with sunflower seeds and enjoy.

Serves 2 | Prep Time 30 mins